The bioactive compounds (inositol phosphates, α-galactosides, protease inhibitors, lectins, and phenolic compounds) and antioxidant activity (ORAC) of different rice-legume (carob fruit and pea) blends were evaluated in non-extruded (as control) and extruded formulations. Extrusion reduced (p < 0.05) the inositol phosphates (5.7–30.9%) and lectin (50–97%) contents, whereas the protease inhibitors were eliminated. The α-galactosides content increased (p < 0.05) after extrusion, while the different phenolic compounds studied were not affected to the same extent. A strong positive correlation was found between the ORAC values and total phenolic content in all the samples. The effect of extrusion process was well described by principal component analysis and was mainly characterised by the first principal component. The amounts of these bioactive compounds present in the novel gluten-free ready-to-eat foods (especially both formulations with 10% carob fruit) could allow them to be considered functional foods that are suitable for a healthy lifestyle, helping to increase pulse consumption.

Industrial relevance

This research responds to the growing interest of consumers to find new healthy products, and, therefore, it may allow the food industry to meet their demand of functional foods. Extrusion cooking is a processing technique widely used in the food industry. The results obtained in this study demonstrated that blends based on legumes (carob fruit and pea) and rice can be a novel source of bioactive compounds to be used in the production of expanded gluten-free snack or breakfast cereals-like products with health promoting functions.

中文翻译：

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挤出对基于角豆果，豌豆和大米混合物的新型无麸质膨化产品的生物活性化合物和抗氧化能力的影响

在未挤压的情况下（作为对照）和挤压的混合物中，评估了不同米-豆类（ca果和豌豆）混合物的生物活性化合物（肌醇磷酸酯，α-半乳糖苷，蛋白酶抑制剂，凝集素和酚类化合物）和抗氧化活性（ORAC）。配方。挤出减少（p  <0.05）的肌醇磷酸酯（5.7–30.9％）和凝集素（50–97％）的含量，而蛋白酶抑制剂被消除。α-半乳糖苷含量增加（p <0.05），但研究的不同酚类化合物没有受到相同程度的影响。在所有样品中，ORAC值与总酚含量之间存在很强的正相关性。通过主成分分析可以很好地描述挤出过程的效果，并且主要以第一主成分为特征。新型无麸质即食食品（尤其是两种含10％角豆果的配方）中存在的这些生物活性化合物的量可以使它们被认为是适合健康生活方式的功能食品，有助于增加豆类消费量。

行业相关性

这项研究响应了消费者对寻找新的健康产品的日益增长的兴趣，因此，它可以使食品工业满足其对功能性食品的需求。挤压烹饪是食品工业中广泛使用的一种加工技术。这项研究获得的结果表明，基于豆类（豆类水果和豌豆）和大米的混合物可以成为生物活性化合物的新来源，可用于生产膨化无麸质的零食或早餐谷物类产品，具有促进健康的功能。